Spicy Chicken and Harissa Ragout with Smoked Chorizo

• 3 tbsp olive oil
• 1 red onion, chopped
• 2 garlic cloves, crushed<

Heat the olive oil in a large, heavy saucepan over a low-medium heat, add the onion and garlic and cook for 1 minute. Add the smoked chorizo, chicken thighs, chicken stock (bouillon), chopped tomatoes and harissa paste and cook, covered, for 35–40 minutes, or until the sauce has thickened.

Remove from the heat and stir in the lemon juice, chopped coriander (cilantro) and yogurt. Season